Lemon and basil is a flavouring that is usually used for sauces but I thought I’d put it in a muffin. It works, with the sweet taste having a slight savoury aftertaste of the basil. It’s a taste of Spring in your mouth! I half expected the Chief Taster to throw them across the room and demand chocolate, but he loved them and munched them with relish. I decorated mine with a lemon cream cheese glaze but you could happily serve them plain. Or with the topping of your choice…go crazy and get creative!
I had a large tub of sour cream sitting in the fridge and had two choices. Eat it all with a large spoon or bake with it. I decided to try to make an ice cream out of it. As I don’t have an ice cream maker (yet!) I had to hand churn it, so added vodka to help stop the crystallization of the ice cream. However, if I had an ice maker I would still add the vodka! This was my first time making ice cream with coconut milk and I was pleasantly surprised.
You need a few bowls in this method too, and a bit of organisation. Just get everything ready ahead of time and it is easy to make. You can use this recipe as a base to play around with other ice cream flavours too. I had another play with this and used tequila and lime. Delicious! The Chief Taster almost licked the bowl clean and I suspect he is hoping for a weekly ice cream dish!
I love coleslaw and most weeks make a batch of it to go with my lunchtime frittata. This makes a nice change by spicing it up with lime and coriander (cilantro). You could also add some hot sauce to this too. Or perhaps chop up a few mild chilli peppers too. Coleslaw is a great way to get some raw veggies in you too!As for the mayonnaise, it goes without saying that I use homemade and none of that white rubbish in a jar! It is very easy to make and far tastier! A batch of home made mayonnaise lasts about a week in the fridge, in a sealed jar/tupperwear pot.
When I told the Chief Taster that he was having a pea frittata for lunch he did not display any enthusiasm and went off muttering. Lunch time came and after the first mouthful he tucked in with relish. This is now on his list of favourites and pops up when I ask him what he would like to have for lunch. It’s light in taste, bright and colourful to look at and easy to make. I now make sure I have frozen peas in the freezer so this can be whipped up on request. Yummy, tell me more Diva…
A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie! You could use this as a filling for a gluten free pie with a crust too if you wished. The Mascarpone adds a richness and smoothness to the dish. It’s easy to make and is just delicious warm, with a side of cream. There is just something about the combination of pumpkin and the warm spices that I adore. Yummy, tell me more Diva…
I had made a savoury pancake with chia seeds, so needed to balance it with a sweet pancake. I am a big fan of the flavour combinations of coconut and lime so threw these into the bowl. Delicious! This makes an amazing breakfast or could be a lovely dessert. A tasty way to sneak some chia into your diet. I can always distract the Chief Taster with coconut!